Mixed Vegetable Pasta

Meatless Monday is definitely a thing in my household. In my journey with chronic kidney disease, or CKD, I have opted for a lot of vegetarian dishes to reduce and maintain my creatinine levels. I found that I had much more sustainable energy after a vegetarian meal, but I always substituted my meat protein with a good vegetarian option.

This recipe can be used with other vegetables you may have on hand. You can also omit the tomatoes and substitute it with canned roasted red bell pepper.

Makes 6 servings

Ingredients for mixed vegetable pasta

• 1 box of regular pasta, cooked per package instructions
• 2 zucchini quartered in 1 inch pieces
• 1/2 head of broccoli
• 1 small red onion
• 3 cloves garlic, minced
• 1 medium red bell pepper
• 2 cups sliced mushrooms
• 4 tomatoes
• 2 tsp Italian seasoning
• 3 tbsp vegetable or olive oil
• Salt and pepper to taste

Directions for mixed vegetable pasta

1. Cook pasta according to box instructions, set to the side.
2. Heat pan with oil until hot.
3. Add mushrooms and cook until browned.
4. Add onion, bell pepper and garlic for 2 minutes.
5. Add all remaining ingredients besides pasta, cook for 10 minutes.
6. Add pasta and cook for 5 minutes.

Bon Appetit!